Cranberry Stuffed Turkey Breasts

Cranberry Stuffed Turkey Breasts

24 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 45 m
Esther Nelson
Recipe by  Esther Nelson

“I made these once for a holiday dinner party and they were such a hit that I started making them for Thanksgiving instead of a whole turkey.”

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Adjust Servings

Original recipe yields 8 -10 servings



  1. Prepare stuffing mix according to package directions, set aside and let cool.
  2. With a sharp knife butterfly breasts open to lay flat (this usually takes 3 cuts, depending on the size of the breasts). Place each breast between two sheets of waxed paper and flatten with a mallet.
  3. On each breast, spread prepared stuffing to 1/4 inch of the edge. Sprinkle with most of the dried cranberries and all of the chopped pecans. Roll up "jellyroll" style, starting with the long end and roll tightly. Tuck in ends and tie in sections with string, about 4 sections around middle and one running the length of the roll to secure the ends.
  4. Place the olive oil in an oven proof skillet and heat. Carefully brown rolls on all sides. Place skillet in oven, uncovered and bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour or until a knife inserted draws clear juices. Do not let these get overly dry. Allow rolls to set for 15 minutes before slicing (don't forget to cut off strings) into 1/2 to 3/4 inch circles. Leave one roll whole and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, garnish by sprinkling with the whole pecans and some dried cranberries.

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Reviews (24)

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Christine M

Christine M

Well, no fault of the recipe - more like my nonexistent "butterflying" skills - but while my stuffed turkey rolls were pretty ugly, they tasted good! I did make a couple changes - made my own stuffing and added some sauteed onions, celery and herbs; poured a little turkey stock in the bottom of the baking dish to help keep moist (ended up making nice drippings for a gravy base) and I put a couple little pats of butter on top of each turkey roll for flavor, color and additional moisture, and sprinkled with some thyme. Not so sure I liked the pecans in this, but it was overall a pretty tasty meal!



These were great! My entire family loved them and it made a ton. It actually ended up making 4 rolls and five of us only ate one. We froze the others and are excited about getting to eat them again. Definitely a great alternative to boring turkey for the holidays.



So good! I used chicken b/c I couldn't find the turkey breasts. Cooking time was less than an hour.

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Amount Per Serving (9 total)

  • Calories
  • 491 cal
  • 25%
  • Fat
  • 20 g
  • 31%
  • Carbs
  • 47.6 g
  • 15%
  • Protein
  • 30.4 g
  • 61%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 643 mg
  • 26%

Based on a 2,000 calorie diet



previous recipe:

Slow Cooker Turkey Breast


next recipe:

Turkey Scallopini and Squash Ravioli with Cranberry Brown Butter